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Sea Tangle Noodle Company



¼ cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon sugar

Two large chicken breasts (about 1 pound total), skinned and boneless
2 ounces Kelp Noodles, rinsed, drained, and cut to size

1 ½ teaspoons wasabi powder
¼ cup rice wine vinegar
1 tablespoon soy sauce
½ teaspoon sugar
½ teaspoon sesame oil
¼ pound asparagus, blanched al dente and cut into 2-inch pieces
1 small cucumber, peeled, seeded, and cut into 2-inch batonnettes
2 cups cleaned spinach leaves
2 tablespoons thinly shaved green onions

Make the marinade:
Combine the marinade ingredients, mix well, and place in a non-reactive dish. Place the chicken breast into the marinade, turning it over to make sure it's coated on both sides. Cover and refrigerate for 4 hours. Make the dressing: In a small bowl, mix together the wasabi powder, and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and sesame oil. Mix well. Thinly slice the chicken breast. Toss together the Kelp Noodles, chicken, asparagus, cucumbers, and the dressing. Place a nest of spinach on a salad plate. Make a small amount of noodle salad in the center of the spinach. Garnish with green onions.

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